Meat & PoultryPage 10 of 26
Showing 865–960 of 2,430 foods
- 43 cal
Turkey breast (cooked, roasted)1 oz - 186 cal
Pork pancreas (cooked, braised)3 oz - 44 calPork shoulder petite tender (boneless, cooked, broiled, separable lean and fat)1 oz
- 230 cal
Beef pancreas (cooked, braised)3 oz - 260 calBeef chuck blade roast (cooked, braised, separable lean and fat, trimmed to 0" fat, choice)3 oz
- 245 calBeef chuck blade roast (cooked, braised, separable lean and fat, trimmed to 0" fat, select)3 oz
- 2231 calTip round roast (cooked, roasted, trimmed 0" fat, choice, lean and fat)1 roast (yield from 1405 g raw meat)
- 2065 calTip round roast (cooked, roasted, trimmed 0" fat, select, lean and fat)1 roast (yield from 1388 g raw meat)
- 180 calT-bone steak (beef short loin, cooked, broiled, lean only, trimmed to 1/4" fat, all grades)3 oz
- 226 calBeef top round steak (cooked, pan-fried, trimmed to 1/8 inch fat, lean and fat)3 oz
- 151 calBeef chuck clod steak (cooked, braised, separable lean only, trimmed to 0 inch fat, choice)3 oz
- 144 calBeef chuck clod steak (cooked, braised, separable lean only, trimmed to 0 inch fat, select)3 oz
- 50 calBison ribeye (cooked, broiled, 1" steak, lean only)1 oz
- 301 calVenison tenderloin (cooked, broiled, lean only, 0.5-1 lb roast)1 roast ( yield from 271.8 g raw meat )
- 187 calInside skirt steak (cooked, broiled, trimmed to 0" fat, all grades)3 oz
- 712 calFlank steak (cooked, broiled, lean only, trimmed to 0" fat, all grades)1 steak
- 268 calChicken heart (cooked, simmered)1 cup, chopped or diced
- 74 calLuncheon sausage (pork and beef)1 oz
- 117 calPork brain (cooked, braised)3 oz
- 83 calBeef (carcass) (raw, separable lean and fat, choice)1 oz
- 217 calOutside skirt steak (cooked, broiled, trimmed to 0" fat, all grades)3 oz
- 40 calBeef rib (small end (ribs 10-12), raw, all grades, separable lean only, trimmed to 1/8" fat)1 oz
- 236 calSwisswurst (pork and beef, with Swiss cheese, smoked)1 serving 2.7 oz
- 110 calBeef short ribs (raw, separable lean and fat, choice)1 oz
- 200 calBeef round (cooked, broiled, Choice, separable lean and fat, trimmed to 1/8" fat)3 oz
- 56 calBeef round tip roast (raw, trimmed to 1/8 inch fat, lean and fat)1 oz
- 51 calBeef round tip roast (raw, trimmed to 1/8 inch fat, lean and fat)1 oz
- 48 calTop sirloin steak (cooked, broiled, separable lean only, trimmed to 1/8" fat, select)1 oz
- 65 calBeef bottom round steak (choice, cooked, braised, lean only, trimmed to 1/8 inch fat)1 oz
- 245 cal
Chicken and rice (restaurant, Latino-style, entrée, prepared)1 cup 
134 calPork loin blade chops or roasts (raw, boneless, lean and fat)3 oz- 43 calTurkey (cooked, roasted, skinless)1 oz
- 604 calPork shoulder (shoulder breast, boneless, cooked, broiled, separable lean and fat)1 piece
- 31 calCured beef luncheon meat (jellied)1 slice (1 oz)
- 250 calT-bone steak (beef short loin, cooked, broiled, lean and fat, trimmed to 1/8" fat, choice)3 oz
- 485 calVeal top round (leg, raw, separable lean only)1 lb
- 313 calBison top round (cooked, broiled, 1" steak, lean only)1 steak
- 176 calBeef chuck clod roast (cooked, roasted, trimmed to 0" fat, all grades)3 oz
- 47 calBottom round roast (cooked, roasted, separable lean only, trimmed to 1/8" fat, select)1 oz
- 61 calBeef chuck arm pot roast (cooked, braised, lean only, trimmed to 1/8" fat, all grades)1 oz
5 calChicken fajita strips (frozen)1 strip- 202 calTurkey light meat (cooked, roasted)1 unit (yield from 1 lb ready-to-cook turkey)
- 182 calSmoked link sausage (smoked, pork and beef, flour added, nonfat dry milk added)1 link
- 52 calPork chitterlings (raw)1 oz
- 57 calBeef flank steak (cooked, broiled, trimmed to 0" fat, choice, lean and fat)1 oz
- 89 calCured beef sausage (cooked, smoked)1 oz
- 156 calTop sirloin steak (cooked, broiled, all grades, separable lean only, trimmed to 0" fat)3 oz
- 219 calT-bone steak (cooked, broiled, trimmed to 0" fat, choice, lean and fat)3 oz
- 196 calT-bone steak (cooked, broiled, trimmed to 0" fat, select, lean and fat)3 oz
- 75 calBeef rib (small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, raw, choice)1 oz
- 70 calBeef rib (small end (ribs 10-12), raw, select, separable lean and fat, trimmed to 1/8" fat)1 oz
- 207 calBeef top sirloin (cooked, broiled, all grades, separable lean and fat, trimmed to 1/8" fat)3 oz
- 493 cal
Croissan'wich with sausage and cheese (Burger King)1 item - 398 calFried chicken skin and breading (fast food)100 grams
- 195 calFried chicken wing (fast food, breaded)1 wing, with skin
- 64 calBeef chuck top blade steak (cooked, broiled, trimmed to 0" fat, choice)1 oz
- 170 calBeef chuck top blade steak (cooked, broiled, trimmed to 0" fat, select)3 oz
- 57 calBeef tenderloin (cooked, broiled, separable lean only, trimmed to 1/8" fat, all grades)1 oz
13 calBeef broth (ready-to-serve, reduced sodium)1 cup- 159 calChicken wing (cooked, fried, batter)1 wing, bone removed
- 193 calTurkey (dark meat) (cooked, roasted)1 unit (yield from 1 lb ready-to-cook turkey)
- 184 calPork ears (frozen, cooked, simmered)1 ear (yield after cooking)
- 79 calBeef (carcass) (raw, separable lean and fat, select)1 oz
- 162 calBeef round (cooked, broiled, full cut, separable lean only, trimmed to 1/4" fat, choice)3 oz
- 247 calBeef brisket (cooked, braised, whole, separable lean and fat, trimmed to 0" fat, all grades)3 oz
- 1306 calTri-tip roast (cooked, roasted, trimmed to 0-inch fat, choice, lean and fat)1 roast (yield from 714 g raw meat)
- 1100 calTri-tip roast (cooked, roasted, trimmed to 0-inch fat, select, lean and fat)1 roast (yield from 666 g raw meat)
- 332 calBison top sirloin (cooked, broiled, 1" steak, lean only)1 steak ( yield from 309.7 g raw meat )
- 156 cal
Beef sticks (smoked)1 oz - 483 calHam egg and cheese bagel (fast food)1 item
4 calRoast beef (deli style, prepackaged, sliced)1 slice oval- 259 calChicken leg (cooked, fried, battered)1 unit (yield from 1 lb ready-to-cook chicken)
9 calChicken bouillon (prepared with water, cubed)1 cube (6 fl oz prepared)- 190 calPorterhouse steak (cooked, broiled, trimmed to 0" fat, choice, lean only)3 oz
- 165 calPorterhouse steak (cooked, broiled, trimmed to 0" fat, select, lean only)3 oz
- 52 calBeef round (raw, Select, separable lean and fat, trimmed to 1/8" fat)1 oz
- 190 calBeef top round steak (cooked, broiled, trimmed to 1/8 inch fat, lean and fat)3 oz
- 292 calBeef tenderloin (cooked, roasted, prime, separable lean and fat, trimmed to 1/8" fat)3 oz
- 155 calTri-tip roast (cooked, roasted, trimmed to 0-inch fat, all grades, lean only)1 serving
- 235 calLamb shoulder (whole (arm and blade), cooked, roasted, trimmed to 1/4 in fat, choice)3 oz
- 39 calRabbit (domesticated, composite of cuts, raw)1 oz
- 167 calChicken back (cooked, fried, skinless)½ back, bone and skin removed
- 50 calChicken neck (cooked, fried, skinless)1 neck, bone and skin removed
- 356 calTurkey leg (cooked, roasted, skinless)1 leg, bone and skin removed
- 46 calNew England brand sausage (pork, beef)1 oz
- 280 calBeef brisket (cooked, braised, flat half, separable lean and fat, trimmed to 1/8" fat, select)100 grams
- 224 calBeef top loin steak (cooked, broiled, separable lean and fat, trimmed to 1/8" fat, all grades)3 oz
- 517 calRabbit (wild, raw)1 lb
- 48 calEye of round roast (cooked, roasted, separable lean only, trimmed to 1/8" fat, all grades)1 oz
- 55 calBeef tri-tip roast (choice, cooked, roasted, lean only, trimmed to 0 inch fat)1 oz
- 979 calBeef tri-tip roast (select, cooked, roasted, lean only, trimmed to 0 inch fat)1 roast (yield from 666 g raw meat)
- 251 calGround beef patty (frozen, cooked, broiled)3 oz
- 210 calT-bone steak (cooked, broiled, trimmed to 0" fat, all grades, lean and fat)3 oz
- 263 calBeef chuck arm pot roast (cooked, braised, separable lean and fat, trimmed to 1/8" fat, choice)3 oz
- 251 calBeef chuck arm pot roast (cooked, braised, separable lean and fat, trimmed to 1/8" fat, select)3 oz
- 72 calBeef rib (small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, raw, all grades)1 oz